Karakteristik enkapsulat bubuk kulit melinjo merah (Gnetum gnemon L.) dengan metode spray drying = Characteristics of red melinjo peel powder (Gnetum gnemon L.) encapsulate with spray drying method

Adara, Nathania Salvia (2021) Karakteristik enkapsulat bubuk kulit melinjo merah (Gnetum gnemon L.) dengan metode spray drying = Characteristics of red melinjo peel powder (Gnetum gnemon L.) encapsulate with spray drying method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit melinjo memiliki kandungan asam askorbat, flavonoid, fenolik, likopen, dan β-karoten. Kulit melinjo dipisahkan dari bijinya dan masih jarang diolah sehingga termasuk limbah rumah tangga. Cara penanganan untuk mengurangi limbah kulit melinjo agar senyawa aktif yang terkandung dapat dimanfaatkan adalah diolah menjadi bubuk dengan enkapsulasi. Enkapsulasi merupakan cara untuk melindungi senyawa aktif dan memperpanjang umur simpan dari kulit melinjo. Metode yang digunakan adalah spray drying, di mana dapat merubah cairan menjadi bubuk oleh pemanasan dan dengan bantuan bahan penyalut, seperti maltodekstrin. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan konsentrasi maltodekstrin (4, 6, 8%) dan suhu spray dry (135, 145, 155, 165oC) terhadap karakteristik fisik dan kimia dari enkapsulat bubuk kulit melinjo merah. Analisis bubuk kulit melinjo merah menghasilkan kadar air 1,69%, total fenolik 5,96 mg GAE/g, total flavonoid 0,53 mg QE/g, kelarutan 31,36%, ukuran partikel 55,98 μm, dan aktivitas antioksidan (IC50) 42.694 ppm. Sedangkan analisis dari enkapsulat terpilih, yaitu enkapsulat dengan konsentrasi maltodekstrin 8% dan suhu spray dry 135oC menghasilkan kadar air 0,09%, total fenolik 1,0683 mg GAE/g, efisiensi enkapsulasi 99,8050%, total flavonoid 0,1977 mg QE/g, kelarutan 92,3663%, ukuran partikel 212,93 μm, dan aktivitas antioksidan (IC50) 121.389,7132 ppm. Adanya peningkatan konsentrasi maltodekstrin dan suhu spray dry menyebabkan efisiensi enkapsulasi, kelarutan dalam air, dan ukuran partikel enkapsulat meningkat namun menyebabkan kadar air, total fenolik, dan total flavonoid enkapsulat menurun. / Melinjo peel contains ascorbic acid, flavonoids, phenolics, lycopene, and β-carotene. Melinjo peel is separated from the seeds and is still rarely processed so that it is considered as household waste. The method of handling to reduce melinjo peel waste so that the active compounds contained can be utilized is powder that is processed by encapsulation. Encapsulation is a way to protect the active compound and extend the shelf life of melinjo peel. The method used is spray drying, which can turn the liquid into a powder by heating with the help of a coating material, such as maltodextrin. The purpose of this study was to determine the difference in concentration of maltodextrin (4, 6, 8%) and temperature of spray dry (135, 145, 155, 165°C) on the physical and chemical characteristics of encapsulated powder of red melinjo peel. Analysis of red melinjo peel powder had 1,69% water content, 5,96 mg GAE/g total phenolic, 0,53 mg QE/g total flavonoids, 31,36% solubility, 55,98 μm particle size, and antioxidant activity (IC50) 42.694 ppm. While the analysis of the selected encapsulates, which is encapsulates with a maltodextrin concentration of 8% and a spray dry temperature of 135°C had 0,09% water content, 1,0683 mg GAE/g total phenolic, 99,8050% encapsulation efficiency, 0,1777 mg QE/g total flavonoid, 92,3663% solubility, 212,93 μm particle size, and 121.389,7132 ppm of antioxidant activity (IC50). The increase in maltodextrin concentration and spray dry temperature cause the encapsulation efficiency, solubility, and particle size of encapsulation to increase but cause the water content, total phenolic, and total flavonoid encapsulation to decrease.

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